Armenian

edit

Etymology

edit

From Old Armenian խմոր (xmor, leaven, ferment, yeast).

Pronunciation

edit

Noun

edit

խմոր (xmor)

  1. dough

Declension

edit

Derived terms

edit

Old Armenian

edit

Etymology

edit

From the root խում- (xum-, leavening, fermentation) +‎ -որ (-or). The root is found in անխում (anxum, unleavened) and խմեալ (xmeal, leavened) and is borrowed from Classical Syriac ܚܡܥ (ḥmaʿ, to ferment, to become light by the action of leaven or yeast), of native Semitic origin, cognate to the Hebrew root ח־מ־ץ (ḥ-m-ṣ) and Arabic ح م ض (ḥ-m-ḍ).

Noun

edit

խմոր (xmor)

  1. leaven, ferment, yeast
  2. (figuratively) religious sect

Declension

edit

Derived terms

edit
edit

Descendants

edit
  • Armenian: խմոր (xmor, dough)
  • Romani: xumer (dough), humer, xomer, khomer

References

edit
  • Petrosean, Matatʻeay (1879) “խմոր”, in Nor Baṙagirkʻ Hay-Angliarēn [New Dictionary Armenian–English], Venice: S. Lazarus Armenian Academy
  • Awetikʻean, G., Siwrmēlean, X., Awgerean, M. (1836–1837) “խմոր”, in Nor baṙgirkʻ haykazean lezui [New Dictionary of the Armenian Language] (in Old Armenian), Venice: S. Lazarus Armenian Academy
  • Ačaṙean, Hračʻeay (1971–1979) “խմոր”, in Hayerēn armatakan baṙaran [Armenian Etymological Dictionary] (in Armenian), 2nd edition, a reprint of the original 1926–1935 seven-volume edition, Yerevan: University Press